Blueberry Cheesecake

Blueberry Cheesecake

2 ½ c graham wafer crumbs

6 tbsp butter/margarine

2 blocks cream cheese

1 c sugar

¼ tsp salt

2 tsp vanilla

2 tsp lemon juice

1 tub Cool Whip

3 c blueberries

Melt margarine in a 13x9 pan over low heat –

stir in crumbs until blended.

Press firmly into pan and refrigerate.

Blend cream cheese, sugar & salt until smooth and fluffy.

Stir in lemon juice and vanilla.

Blend in Cool Whip and fold in blueberries.

Pour over crumbs. Chill at least 3 hours before serving.

**Can also use crushed pineapple and mandarin oranges

(both drained) or the fruit of your choice.